Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels

(2022) Jinxin Yan et al.   FOOD HYDROCOLLOIDS

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

(2022) Zhou Lu et al.   FOOD CHEMISTRY

Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products

(2021) Yuqin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein-glutaminase: Research progress and prospect in food manufacturing

(2021) Guoqiang Zhang et al.   Food Bioscience

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans

(2020) Thais C. Brito-Oliveira et al.   Food Structure-Netherlands

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

(2019) Li Zheng et al.   Applied Sciences-Basel

Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium

(2018) Xufeng Wang et al.   JOURNAL OF FOOD ENGINEERING

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

(2015) Jian-zhong Zhou et al.   FOOD AND BIOPRODUCTS PROCESSING

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Effects of small molecular compounds in soymilk on the protein coagulation process: Ca2+ as coagulant

(2015) Ruican Wang et al.   FOOD RESEARCH INTERNATIONAL

Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein

(2015) Huajun Jian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size

(2015) Haibo Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels

(2015) Murekatete Nicole et al.   JOURNAL OF TEXTURE STUDIES

Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration

(2014) Murekatete Nicole et al.   International Journal of Food Engineering

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Stirring greatly improves transglutaminase-induced gelation of soy protein-stabilized emulsions

(2012) Chuan-he Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of deamidation on aggregation and emulsifying properties of barley glutelin

(2011) J. Zhao et al.   FOOD CHEMISTRY

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel

(2010) Xin Lu et al.   FOOD RESEARCH INTERNATIONAL

Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk

(2010) N. Miwa et al.   INTERNATIONAL DAIRY JOURNAL

Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

(2009) Mangang Wu et al.   JOURNAL OF FOOD SCIENCE